Published: Friday, March 22, 2013 at 5:47 p.m.

Last Modified: Friday, March 22, 2013 at 5:47 p.m.

One of downtown Wilmington’s iconic restaurant locations will soon open as a bakery and restaurant called 9 – its name taken from its location at 9 S. Front St. – owner Matt Schuler said Friday.

An ambitious undertaking featuring dueling kitchens – one a bakery helmed by Gaeten Lowrie and the other serving tapas and entrees concocted by head chef Nick Votel – 9 fills a void on the block once occupied by Crow Hill and the original Caffe Phoenix before that. Schuler, who’s lived in the area for the past two years, found the spot to be irresistible for his vision.

“It’s the only building downtown I wanted for this,” Schuler said, noting that he intends to keep much of Crow Hill’s decor intact.

Doors will open at 6 a.m. for the breakfast crowd, who will be treated to fresh-baked doughnuts and a wide range of coffees. Unique to the area, Schuler said he’ll be serving potato-based doughnuts like those he enjoyed at Spudnuts while living in Charlottesville, Va., in addition to the more traditional cake variety. Schuler most recently lived in Boston, but has bounced all over the country, drawing inspiration from a wide base of experience.

The evening service will fire up at 4 p.m. with a menu described as “new American.” Chef Votel, a former sous chef at Deluxe who’s worked in several downtown kitchens, has been winning over staffers with his saffron calamari, sea scallop risotto and apple-braised pork shank. Prices start at $4 for tapas and range from $12-25 for entrees. A lively bar program is in the works, with a wide range of microbrews and wines sharing space with an extensive martini menu.

Schuler said the kitchen will be sourcing much of its food locally, but the community emphasis doesn’t end in the kitchen. Area artists will be invited to hang their work without a commission as long as the piece is replaced with a similar-sized work after sale. Live jazz and blues will enhance the relaxed vibe of the eatery.

“So many places have a turn-and-burn approach and I understand why, but I want this to be a community spot,” Schuler said. “I want people to feel like they can be part of it.”

For more details, photos and updates of the progress, look for 9 Restaurant on Facebook. An exact opening date isn’t known, but Schuler said he hopes to be serving sometime in early spring.

<p>One of downtown Wilmington's iconic restaurant locations will soon open as a bakery and restaurant called 9 – its name taken from its location at 9 S. Front St. – owner Matt Schuler said Friday.</p><p>An ambitious undertaking featuring dueling kitchens – one a bakery helmed by Gaeten Lowrie and the other serving tapas and entrees concocted by head chef Nick Votel – 9 fills a void on the block once occupied by Crow Hill and the original Caffe Phoenix before that. Schuler, who's lived in the area for the past two years, found the spot to be irresistible for his vision. </p><p>“It's the only building downtown I wanted for this,” Schuler said, noting that he intends to keep much of Crow Hill's decor intact.</p><p>Doors will open at 6 a.m. for the breakfast crowd, who will be treated to fresh-baked doughnuts and a wide range of coffees. Unique to the area, Schuler said he'll be serving potato-based doughnuts like those he enjoyed at Spudnuts while living in Charlottesville, Va., in addition to the more traditional cake variety. Schuler most recently lived in Boston, but has bounced all over the country, drawing inspiration from a wide base of experience.</p><p>The evening service will fire up at 4 p.m. with a menu described as “new American.” Chef Votel, a former sous chef at Deluxe who's worked in several downtown kitchens, has been winning over staffers with his saffron calamari, sea scallop risotto and apple-braised pork shank. Prices start at $4 for tapas and range from $12-25 for entrees. A lively bar program is in the works, with a wide range of microbrews and wines sharing space with an extensive martini menu.</p><p>Schuler said the kitchen will be sourcing much of its food locally, but the community emphasis doesn't end in the kitchen. Area artists will be invited to hang their work without a commission as long as the piece is replaced with a similar-sized work after sale. Live jazz and blues will enhance the relaxed vibe of the eatery. </p><p>“So many places have a turn-and-burn approach and I understand why, but I want this to be a community spot,” Schuler said. “I want people to feel like they can be part of it.”</p><p>For more details, photos and updates of the progress, look for 9 Restaurant on <a href="http://www.starnewsonline.com/facebook"><b>Facebook</b></a>. An exact opening date isn't known, but Schuler said he hopes to be serving sometime in early spring.</p><p><i></p><p><a href="http://www.starnewsonline.com/section/topic9919"><b>Paul Stephen</b></a>: 343-2041</p><p>On <a href="http://www.starnewsonline.com/section/news41"><b>Twitter</b></a>: @pauljstephen</i></p>